|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3⁄8 Cup (6 tbs) (6 Tablespoon)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped maraschino cherries||2 Tablespoon|
Sift the flour, measure 1 1/4 cups, and resift 3 times with baking powder and salt.
Cut in shortening, add milk and stir vigorously until dough just stiffens.
Divide into 2 parts and roll each into a circle 7 inches in diameter and 3/8 inch thick on a lightly floured board.
Place first portion on baking sheet; brush with melted butter and cover with second portion.
Bake in hot oven (425° F.) for 20 minutes or until nicely browned.
Peel and section grapefruit and cut in small pieces drain off juice (should be 3/4 cup,if not, add water).
Melt the butter, stir in flour, and when smooth, add sugar, salt, and grapefruit juice.
Cook until sauce boils and thickens.
Remove from heat and add vanilla.
When ready to serve, break hot shortcake open, cover with half of grapefruit and sauce.
Replace top and cover with remaining fruit and sauce.
Sprinkle with chopped cherries.
Serve hot or cold as desired.